摘要
研究了醉乳鸽的加工工艺和配方,并对醉乳鸽加工工艺关键技术要点进行了探讨,提出了较佳的加工工艺参数。
The processing technology and formula of drunken pigeon was studied. The key points of the processing technology of drunken pigeon were discussed in this article and the better processing technique parameters were determined.
出处
《肉类工业》
2014年第10期15-16,共2页
Meat Industry
关键词
醉乳鸽
加工工艺
配方
drunken pigeon
processing technology
formula
